Namu
71-75
Gastronomy points 2024
Combining the best of two worlds
To run an Asian restaurant in Scandinavia in a sustainable way is challenging. Jennie Walldén, food influencer and owner of this popular hangout, proves that it’s possible. With Namu, she has created a venue where Korea meets Sweden, combining authentic flavours from her country of birth with fish, meat and vegetables from local producers. The restaurant’s sustainability work is now highlighted in the menu, including the fact that the meat in the dumplings is local and organic, and the fish comes from a circular cultivation.
Sustainability highlights
- Striving to be self-sustaining and recreating ingredients not locally available
- Collaborating with local breweries and distilleries
- Eliminating 95 percent of cleaning chemicals; using alkaline water and chemical-free solutions
- Using organic charcoal
- Turning off all heat sources during non-service hours whenever possible
- Providing a sustainability cheat sheet for all staff
Information
Head Chef: Markus Larsson
Landbygatan 5, 211 34 Malmö, Sweden
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